These chicken kibinai are a lighter version of Traditional Karaite meat pies. They are made with juicy chicken filling and soft savory dough.
For best results, I use my Easy All-purpose Savory Dough.
Traditionally, kibinai are served with a warm, light Chicken Broth, which makes them even juicier.
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Mix flour and butter until crumbly.
Add sour cream or Greek yogurt, eggs, and salt. Knead into a soft dough.
Chill the dough for 30 minutes.
Cut the chicken thigh into small cubes and finely chop the onion.
Season the filling with salt and black pepper.
Roll out the dough and cut circles. The diameter of each circle should match the desired length of the pie.
Add the filling to the dough circles
Fold the dough over the filling to form a half-moon shape and gently press the edges together.
Starting from one end, create the braid by pinching a small section of dough from the top edge and folding it over toward the center, pressing it lightly. Move a little to the side and repeat, overlapping each pinch slightly over the previous one. Continue along the edge until you reach the other end. The result should be a neat, slightly raised braided seam that seals the pie and gives kibinai their traditional look.
Brush the pies with egg wash.
Bake at 200°C (400°F) for 30 minutes until lightly golden.
For a flakier dough, ensure the butter is cold when mixing with the flour.
Make sure to seal the edges of the pies tightly to prevent the filling from leaking during baking.
Can I use a different type of meat for the filling?
Yes, you can substitute chicken thigh with other meats like beef, pork, or turkey. Just ensure the meat is finely chopped for even cooking.
What can I serve with kibinai?
Kibinai can be served with meat broth
Can I make the dough ahead of time?
Yes, the dough can be made 12 hours in advance and stored in the refrigerator. Let it come to room temperature before rolling out.
How do I prevent the pies from becoming soggy?
Ensure the filling is not too wet and the edges of the dough are sealed properly to avoid leakage during baking.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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